However, the oats add a comforting, savoury note and partner beautifully with the sweet carrot.
These were a real hit in my family and were popular for lunches.
Serves 8
150g rolled oats
2 carrots (175g), grated
175g cheddar cheese, grated
pinch paprika and dried oregano
1 egg
1 tsp salt and cracked pepper
1 Tbsp butter
Optional
1 Tbsp sunflower and sesame seeds
Method
Heat the oven 180degC. Line a 20cm square tin with baking paper.
Mix together the oats, seeds (optional), carrot, cheddar and spices.
Add the egg and season lightly. Mix well to combine.
Press into the tin and dot the surface with the butter.
Bake for 25 minutes or until golden.
Allow to cool before cutting.
